Chocolate Intemperance
From chefmeow 15 years agoIngredients
- 1-1/2 pounds semisweet chocolate shopping list
- 3 eggs separated shopping list
- 1/2 cup strong coffee shopping list
- 1/2 cup tea Maria shopping list
- 2 tablespoons granulated sugar shopping list
- 1/2 cup heavy cream shopping list
- Cake: shopping list
- 23 ounce package brownie mix shopping list
- 2 tablespoons water shopping list
- 3 eggs shopping list
- Glaze: shopping list
- 8 ounces semisweet chocolate chips shopping list
- 1/3 cup water shopping list
How to make it
- For filing melt chocolate with coffee on top of a double boiler.
- When chocolate is completely melted remove pan from heat.
- Beat egg yolks until pale yellow and stir into chocolate then gradually stir in Tea Maria then cool.
- In separate bowl beat egg whites gradually adding sugar until whites are stiff.
- Whip cream then gently fold whipped cream into cooled chocolate mixture then fold in whites.
- Preheat oven to 350.
- Beat cake ingredients together at medium speed of electric mixer until batter is smooth.
- Grease jellyroll pan then line with waxed paper then grease and flour paper shaking off excess.
- Spread batter evenly in jellyroll pan then bake 12 minutes and turn cake onto rack peel off paper.
- Lightly oil a 2 quart charlotte mold and line with cooled cake.
- Cut rounds of cake to fit both top and bottom of mold and a strip for sides.
- Place smaller round in bottom of mold then fit larger round of cake on top of mold.
- Chill 4 hours then unfold and cover with glaze.
- To make glaze melt chocolate in water and stir until smooth.
- Spread over top of cake and drizzle down sides then chill again.
- Serve in slender slices.
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